Hummingbird Cake

A delectable American favourite, this moist cake is probably named after the brilliant tiny American hummingbirds, whose staple diet is nectar.

Keep cake in the refrigerator if weather is wet or humid.

1 1/2 cups plain flour
1 cup castor sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
3 eggs, lightly beaten
3/4 cup oil
3/4 cup chopped pecans or walnuts
2 cups mashed over-riped bananas
1/2 cup undrained crushed pineapple in heavy syrup

CREAM CHEESE FROSTING
60g packaged cream cheese, softened
30g butter
1 teaspoon vanilla essence
1 1/2 cups icing sugar

Lightly grease 23cm square slab pan, line base with paper, grease paper.
Sift flour, sugar, cinnamon and soda into large bowl. Stir in eggs oil, nuts, banana and pineapple, stir until just combined. Pour mixture into prepared pan. Bake in moderate oven about 1 hour. Stand cake 10 minutes before turning onto wire rack to cool. Spread cold cake with cream cheese frosting.

Cream cheese Frosting: Beat creamcheese, butter and essence in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar.


Sweet Tooth would always love this one unique cake. Why not give a try, and you'll figure it yourselves!